Chicken Stuffed Caprese Recipe


Chicken Stuffed Caprese Recipe


Chicken Stuffed Caprese Recipe
with Penne Pasta
5 out of 5
stars based on 4 ratings.

Chicken Stuffed Caprese with Penne Recipe from Paggi Pazzo

Chicken Stuffed Caprese Recipe
Published: October 1, 2011

Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Yield: 2 servings
Calories per serving: 886
Fat per serving: 22.7g

Ingredients

  • 2 (8 oz.) chicken breast fillets
  • 1/2 cup fresh basil
  • 1 plum tomato
  • 4 ounces fresh mozzarella
  • 2 tablespoons olive oil
  • 4 ounces diced tomatoes (San Marzano)
  • 4 ounces crushed tomatoes (San Marzano)
  • 1/2 sweet onion
  • 2 small carrots
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 pound penne pasta (Barilla)
  • 1/4 cup Reggiano Parmigiano
  • 8 toothpicks

Cooking Directions

  1. Chop finely garlic, onion, and 4 basil leaves (save the remaining basil for the caprese stuffing)
  2. Clean chicken and slice in half or fold in half
  3. Season both sides of chicken with salt and pepper, then add slices of fresh mozzarella on top of the sliced chicken (or within if cut in half) and top with slices of tomato, fresh basil, and olive oil.
  4. Close chicken if cut in half or place other half of fillet on top of covered chicken and place 2 toothpicks on both ends of fillets to keep whole
  5. Add 1 teaspoon of olive oil to large pan with garlic, onion, and basil. Cook at medium-to-high heat for 2-3 minutes
  6. Add diced and crushed tomatoes and carrot (washed and peeled), and lower heat
  7. In a different pan, add olive oil and chicken stuffed caprese and sear at high heat for 4-5 minutes per side to form a crispy outside
  8. Once seared on both sides, add chicken to large pan of sauce and cook for 25-30 minutes
  9. Prepare pot for pasta by adding water and salt and when boiling, add penne pasta and cook and stir for 11 minutes or until pasta is al dente
  10. Drain pasta through strainer and add pasta to sauce and chicken
  11. Transfer to plate, add grated Reggiano Parmigiano, ready to serve

Let it Rip!

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